Title: Chicken Fried Rice
Categories: None
Yield: 4 To 6

6 c Cooked rice (2 to 2 1/4 cups
-raw rice )
1 lb Chicken cutlet; diced
3 Eggs; beaten
1 c Frozen peas and carrots
1/2 c Diced celery
1/2 c Diced onions
1 c Diced cabbage
3 Scallions; cut into 1/4"
-lengths
Cooking oil
Any type of vegetable can be
-substituted or added, if
-chicken is eliminated it
-could be a vegetarian dish)

----------------------------MARINATE INGREDIENTS----------------------------
1 tb Thin soy sauce
1 ts Rice wine
2 ts Cornstarch
2 ts Cooking oil

---------------------------------SEASONINGS---------------------------------
3 tb Soy sauce ( or Maggie
-Seasoning sauce)
1 tb Sesame oil
1/2 ts White or black pepper
1/4 ts Salt

Marinate raw chicken with the marinate for 20 minutes.

1. Set wok over high heat until hot.( do not preheat a wok with teflon
coating- preheating will destroy the surface) Put in 2 tablespoons cooking
oil, put in beaten eggs.Stir fry until eggs are cooked, cut into small
pieces with spatula. Remove and set aside.

2. Put 3 tablespoons cooking oil into wok, put in chicken, and stir fry for
1-2 minutes. Add all the seasonings. Stir fry for 2 minutes more, Add
vegetables, and stir fry, Add rice.

3. Put in the scallions and the cooked eggs. Stir fry for 1 minutes. Serve
hot.

Note: The original recipe called for 3 Chinese Sausages - diced.- to be
added with the chicken. I left that out. You could dice kosher hot dogs and
add them if you wanted to. It also called for 3 tablespoons of oyster
sauce. I think there is enough seasoning without it. I don't know what you
might substitute- perhaps a little more soy sauce.

Posted to JEWISH-FOOD digest V97 #245 by ruth tornick on
Sep 07, 1997